Curry Crawl chefs cook for charity
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 4 green cardamom pods
- 1 dried red chili
- ½ tablespoon coriander seeds
- 1 tablespoon sesame seeds
- 1 tablespoon finely chopped coriander stalks
- 1 tablespoon finely chopped basil stalks
- 4 tablespoons softened unsalted butter
- 2 tablespoons fresh breadcrumbs
Spice Crust
1. Roast all the spices for the crust in a dry frying pan over a medium heat until they turn a shade darker,
stirring or shaking them constantly to prevent burning.
2. Crush them coarsely after toasting.
3. Mix coriander and basil stalks, then add butter and cream the mixture together.
4. Gently mix in the breadcrumbs.
5. Spoon the spice crust on to a piece of greaseproof paper and spread it out with a spatula.
6. With the tip of a knife, mark out 4 squares large enough to cover the flesh side of each lamb rack, then place in the fridge to harden.
Coconut Moilee
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 6 curry leaves
- 1 garlic clove, crushed
- 1 teaspoon chopped fresh ginger
- 1 teaspoon chopped green chili
- 1 shallot, sliced
- 1 teaspoon turmeric
- 200 ml thick coconut milk
- 1 tablespoon chopped fresh coriander
- 1 teaspoon lemon juice
- Salt to taste
Directions
1. Heat oil in a pan and add mustard seeds. As they begin to pop, add the curry leaves, garlic, ginger, chili and shallots.
2. Sauté mixture till its translucent.
3. Add turmeric and sauté for 30 seconds.
4. Add the coconut milk, chopped coriander and some salt.
5. Bring to a boil and simmer for 10 minutes.
6. Pass the sauce through a fine sieve and add lemon juice to taste.
Stir-Fried Spinach
- 1 tablespoon vegetable oil
- 1 tablespoons unsalted butter
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped fresh ginger
- 1 shallot, finely chopped
- 500 g baby spinach leaves
- A teaspoon garam masala
- Salt to taste
Directions
1. Heat the vegetable oil and butter in a frying pan, add the chopped garlic, ginger and shallot and sauté until softened but not colored.
2. Add the spinach, salt and garam masala and sauté till the spinach is cooked.
3. Drain off any water that oozes from the spinach.
To Serve
1. Cut the rack into half.
2. Spoon the spinach in the center of 4 large pasta plates and pour the moilee sauce around it.
3. Garnish as required, then place the lamb on top of the spinach.
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